FOOD SAFETY THEORY

Paper Code: 
FSQ-401
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
This course will enable the students to:
Gain deeper knowledge of  various ways of maintaining hygine and sanitationb
Understand the importance of microorganisms in food spoilage and to learn advanced techniques used in food preservation.
Understand the latest procedures adopted in various food operations  to prevent food borne disorders and legal aspects involved in such cases.
 
9.00
Unit I: 
UNIT I
Relationship of microorganism to sanitation
Role of microbiology – Environmental effects of microbial growth
Effects of microorganism on food degradation 
food borne illiness- bacteria, virus, moulds, yeast and parasites
Food Hazards- chemical, antibiotics, hormones, metal contamination-poisonous foods
9.00
Unit II: 
UNIT II
Unit II 7Hrs
Food contamination- Sources and transmission water, air, sewage and soil as reserviour of infection and warp of spread
Other agents of contamination-
Hermans, domestic animals, vermin’s, birds.
 
9.00
Unit III: 
UNIT III
Importance of personal hygiene of food handler
Habits- clothes, illness education of food handler in handling and serving food
Safety in food procurement, storage, handling and preparation- control of spoilage
Holding time of various foods in food service institutions
Safety of  left over foods.
 
9.00
Unit IV: 
UNIT IV
Cleaning Methods- Sterilization and disinfection- products and methods- use of detergents, heat , chemicals ,test for sanitizers.
Sanitation- Kitchen design equipment and systems
Structure and layout of food premises maintaining clean environment
Selecting and installing equipment cleaning equipment
 
9.00
Unit V: 
UNIT-V
Waste Product Handling
Planning for waste disposal
Solid waste and liquid wastes, ecomanagement
Control of Infestion
Rodent Control- Rats, Mice- Rodent Proofing, Destruction
Vector control
Use of Pesticide
Food Sanitation, control and inspection- Planning and Implementation of training programmes for health.
 
Essential Readings: 
References
1) Jacob, M (1989)Safe Food Handling. A Training guide for manager. WHO Geneva, Marriott, N.G (1989).
2) Principles of Food Sanitation-II Edition. AVI Book. Van Nostrand Reinhold, New York.
1) Hobbs, B.C and R.J Gilbert (1978). Food Poisoning and Food Hygiene. 4th edition. The English language book society and  Edward Arnold (publisher)Ltd
2) Longree, K(1967). Quantity Food Sanitation Interscience Publishers, New York
3) Kawata, K. (1983) Enviromental Sanitation in India. Lucknow Publishing House.
4) Minor, L.J.(1983) Sanitation, Safety and Environmental Standards AVI. Publishing Co. Westport, Connecticut.
Academic Year: